Turnip Greens with Cornmeal Dumplings

Total Time:
3 hr
Prep:
30 min
Cook:
2 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3/4 pound smoked meat (smoked turkey wings are excellent)
  • 4 quarts water
  • 1 teaspoon House Seasoning, recipe follows
  • 2 chicken bouillon cubes
  • 1/4 teaspoon ground ginger
  • 1 bunch turnip greens with roots
  • 4 tablespoons (1/2 stick) butter
  • 1 teaspoon sugar (optional; may be used if greens are bitter)
  • Cornmeal Dumplings, recipe follows
Directions

Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornmeal Dumplings

1 cup all-purpose cornmeal

1/2 teaspoon salt

1 small onion, chopped

1 egg

2/3 cup liquid from cooked turnips

Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.


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    First time makeing turnip greens and turnips , i did'nt like them . I did not make the dumplings . The greens was bitter . I did add some sugar but , the greens was still bitter . oh well , no harm in tyring for yourself though .
    I followed the dumpling recipe to the T. They were too loose so I added corn meal till I was able to roll them in balls. I ended up with a pot of corn meal mush not dumplings.
    This was the best and easiest dish I had enjoyed in a long time. After the prep time, you are basically done. I like that it was a filling complete meal. It is definitely a keeper. Several family members ask for me to make it the next week after I made the first batch. Warm, filling and love in a pot.
    Love the added cornmeal dumplings. I would fry and then add, they dumplings would be browned.
    the dumplings fall apart it must be that I can't find all purpose cornmeal here in California. Any suggestions on finding the all purpose meal?
    This recipe has become a New Year tradition in our family. I serve this with black eye peas. Awesome meal. Thanks Paula...
    Easy and delicious!
    Very, delicious and simple to make. I found creating the dumplings easy,BUT a few fell apart while cooking the 15 minutes that the recipe called for. I too used the greens liquid for the cornmeal but thought it was to much & added the liquid in small increments and didn't use all of it. I think next time I will pan fry them a little bit before adding to the pot. I had to squeeze them together (rolling did not work, they didn't hold together when put in the boiling water.The only changes made was I sauteed the diced turnips with a little oil, real butter, salt and sugar first before adding to broth and used a diced cooked smoked ham and added less than and 1/8 of cayenne pepper to the broth. YUM! My sister and I made this for her husband and 2 teenage sons and we liked the finished product, which was very hearty, and by the time dinner was over the pot was empty and cleaned out. This is a keeper!
    These greens are so good, they'll make you slap yo momma! I've been looking for this recipe for years. The secret ingredient I've never used was the ground ginger. I didn't make the dumplings; I made plain ole cornbread instead. I also used one quart of chicken broth and three quarts of water, but I still added the boullion for good measure. Delicious!! My hunt is over!
    I make this every year at Thanksgiving! It is the best recipe for Greens I have ever tasted. I ususally add a bunch of Mustard greens as well. I only use fresh greens which can be a little time consuming to clean. But in the end, this dish is worth it.
    I'm a big Paula fan, and have successfully made many of her other dishes, but something in this recipe is off...I had way too much liquid for a bunch of greens, and they were pretty much tasteless...I'm going to have to doctor them up with some crushed red pepper and hot sauce to get any taste out of them...I just don't get it...won't be trying this one again...
    I consider myself to be a pretty decent cook, but I wasn't exposed to much Southern cooking until I married my husband two years ago. His mom makes something similar to this, so I decided to give it a try. I liked the simplicity of cooking the greens and starch together, though I found that the measurements listed for creating the dumplings were off - assuming that the 2/3 cup of greens liquid was to be stirred into the cornmeal (not sure how else you could do it.) 2/3 cup was way too much, and I had to add the better part of another cup of cornmeal to the mix to make them hold together. Aklthough I had to sort of squeeze them together (rolling did not work), they did hold together when put in the boiling water. We both liked the finished result, which was very hearty if a little dense, though hubby said he'd like the dumplings better finished in a skilled (kind of pan-fried). I would make this again, but with some alterations to the dumpling ingredient measurements.
    My mother made this dish and my son, as a child, loved it. When his own garden was overflowing with turnips, he asked me to make this dish for him. Horrors, I couldn't remember how to do it. This is as close as I'll ever get to my mom's recipe. You've saved my reputation and my son thinks I'm a genius! This made all of us ready to pack for a trip to Carolina country where all good cooks know what to do with a big pot of turnips! Many, many thanks!!
    thanks paula i was looking for a terrific green recipe
    This is a great recipe .. I also replace the turnips with collards for new years dinner and it turns out just a tasty.
    For someone from NE, this was a challenge for my taste-buds. But I recommend it for the good contrast between the strong greens and sweetish dumplings. Easy.
    I loved this dish as a child & could never get the dumplings right(left out the egg). Thanks Paula. I also add a bit of Serrano pepper, finely chopped ,to the dumplings.
    Unfortunately, I used very coarse cornmeal, and my dumplings were something of a disaster. However, the greens were fantastic! Excellent flavor. I whipped up some cornbread to have with them, and it was a total success. I will try the dumplings again with proper ingredients, and will absolutely make the greens again. As a southern girl raised with a working mom, I am eternally grateful to Paula for stepping in with some classic recipes.
    The greens recipe is ok but the cornmeal dumplings are a bad idea. They won't hold together at least without adding flour then it's difficult to get them to hold together while boiling and it takes forever to get them done. I find the greens are still the best served over fresh baked iron skillet cornbread.
    TASTES GOOD AND FILLING.
    Just like Mama's but she used ham to season.
    I tried this recipe and it came along just in time because I made a Old Fashion Sunday Dinner and my oven stop working and I needed some cornbread. I was truly floored because my children ate it all and they are pickey eaters
    Wonderful contrast of flavors and textures. This is certainly a recipe I shall keep and use many more times.
    This is a down home down south recipe..that says "home" to some of us. I have all Paulas' cookbooks and have tapes of all her shows and now I am coming on here just to say Thanks Paula. You are the best, Girl! Not just this but EVERY recipe I have made..has been so wonderful..my guests have been raving and I have had to tell them..where to find the very best southern cooking in the whole world. Jude Texas
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